I brewed with RO water today for the first time. I wanted to post my results for those thinking of using RO as well.
Grist (IPA)was:
13.5lbs 2row (Briess)
10oz C20 (Briess)
10oz carapils (Briess)
I used 4.6g of mash water and 4 gallons of sparge
I entered my numbers into brewers friend and EZwater calculators and both were +.2 high
Target was 5.35pH
Using 7g gypsom, 4g Calcium chloride, 2.5g epsom salt and 3ml lactic acid Brewers friend estimated 5.36, EZ estimated 5.39
After additions and doughing in. I stirred for 5 min the took a sample and started mash
Once sample came to room temp I, calibrated meter, then tested with Omega pH-7011. Reading stabalized at 5.15pH
Just wanted to share results. Brewing again in 2 weeks with a similar grain bill. Will reduce lactic acid by 1/2